How is it that chilli can last so long on your fingers?

[Catso]

I cut some up yesterday teatime, since then I have washed my hands several times, watered my allotment (involving getting my hands wet) and had a shower. Just rubbed my eye and it's burning!

How can it stay on your fingers so long?!

[heathfield]

Maybe you had some left under your nails or around the quick. See why surgeons take so long to 'scrub up'?
There's a lot of discussion about it here

[Catso]

That's is, of course, possible, but I didn't rub my eye with my nails. Just the ball of my finger.

[Rabelais]

Capsaicinoids, the hot chemical in chilli, are very fat soluble so they disolve into the surface tissue and sebum on your thumb. This means it will not be easily removed by normal washing and need to be either rubbed off or be presented with a more lipophyllic environment. Try coating you hands in a thin layer of oil or wearing gloves next time before handling.

[Catso]

Thanks, Rabelais.

What's a 'more lipophillic environment'?

[ugly_bob]

lipophyllic = fat loving?

[heathfield]

I certainly hope you didn't try scratching your eyeballs! But the stuff's oily, and so can spread.

[nickmo]

Means 'fat soluble'

Try washing the hands with sugar or tamarind.

[Backdrifter]

I always find a liberal dousing with washing-up liquid, rather than normal soap, and a good scrub for a few moments, is sufficient to remove the chilli residue as long as I do it straight after handling the chillies.

The same works for garlic and fish residues too - as has been said the residues of all these foods are oil/fat soluble and will be dispersed by the washing-up liquid.

[elpea]

washing-up liquid and water is the best thing... you need the detergent to remove the capsaicin which isn't water soluble, so if you rinse your hands with no detergent it will still be there. Or, you can rub your hands with veg oil and a towel to lift it off. Another way would be to use a knife and fork to chop up so you're not in direct contact with the chilli